Kippers Eggs Benedict Recipe | Kellys Expat Shopping - Kellys Expat Shopping
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Kipper Eggs Benedict

2 Products
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Available to order
Warburtons Warburtons English Breakfast Muffins 4pk
Warburtons
Warburtons English Breakfast Muffins 4pk
€2,75 €2,52
 
In store only
Young's Young's Kipper Fillets with Butter 170g
Young's
Young's Kipper Fillets with Butter 170g
€3,25 €2,98
 
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Kipper Eggs Benedict

Ingredients:

  • 2 English muffins, halved

  • Kipper fillets, flaked

  • 2 eggs, poached

  • Spinach

 

For the hollandaise:

  • 100g butter

  • 2 egg yolks

  • Lemon juice

Preparation:

1. Prepare the kipper:

Microwave From Frozen
Remove outer packaging. Pierce bag several times & place bag onto a microwaveable plate Cook on full power 800w - cook for 2 mins shake gently & cook for a further 2 mins 900w - cook for 2 mins shake gently & cook for a further 1.5 mins Take care when removing from microwave as plate and bag will be hot. Cut the top of the bag with scissors carefully as hot steam will escape

Boil From Frozen
Half fill the pan with water & bring to the boil. Remove all packaging & place the unopened bag into the pan Return to the boil & simmer for 13 mins. Do not cover pan with lid. Take care when removing from pan as bag will be hot. Gently shake bag then carefully cut the top of the bag with scissors as hot steam will escape.

Cooking Instructions General
Our kipper fillets with butter are best microwaved straight from your freezer. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.

2. Make the hollandaise sauce by melting the butter in a small pan. Put the yolks in a heatproof bowl over a pan of simmering water, slowly beating in the butter with a whisk. Season with lemon juice and salt and then remove from the heat. Whisk the sauce regularly to stop it from separating.

3. Halve and toast the muffins. Poach the eggs in a pan of simmering water. For the spinach; wilt gently until cooked, season to taste.

4. Top the muffins with the spinach, hollandaise sauce, flaked kipper and poached eggs.

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